Tortilla Soup Recipe (2024)

FAQs

What can I use to thicken my tortilla soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

To the Mayas, Aztecs, and Incas, where corn was one of the most important ingredients in their food. The vital role of corn in native culture is what later brought us the tortilla, and eventually, tortilla soup. Tortilla Soup was born in the state of Tlaxcala near Mexico City.

INGREDIENTS: Chicken stock, diced tomatoes in juice, cooked chicken meat, cooked white chicken meat, onions, corn, carrots, roasted poblano peppers, roasted red bell peppers, roasted green chiles, tortillas (corn, water, lime), contains 2% or less of: tomato paste, water, cultured dextrose, sea salt, modified food ...

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Soup Thickening Method: Blended White Beans

I drained and rinsed canned white beans and then blended them without any additional liquid until smooth. I added gradually to the simmering soup until I saw the texture change.

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

If the cream was intended to make a cream soup, milk will work fine but make a thinner and lighter soup. Yes, you can substitute milk for heavy cream in some recipes, but keep in mind that it might result in a lighter texture and less richness. Adjustments may be needed based on the specific dish you're preparing.

Mexico

Tortilla soup / Origin

Mexicans fondly refer to this as 'la copia' (literally: the copy). If you ask around, you'll be given many reasons for this. But a popular explanation is that the second tortilla can be used to make another taco with any fillings that spill out the side.

What is tortilla soup made of? ›

Chicken tortilla soup actually is an authentic Mexican dish. The traditional soup is made with chicken broth, tomatoes, garlic, onion, chiles, and fried tortilla strips. There are also variations of the soup, like ones that include beans.

You can store any leftover Chicken Tortilla Soup in the refrigerator in an airtight container. It will stay fresh for 3-4 days. Yes, you can make this soup ahead of time and then freeze it.

The label declares the product, manufactured by Kettle Cuisine Midco, LLC, as gluten-free, which is a false negative claim.

Heads Up! The Berry Parfaits, Chicken Noodle Soup, and Chicken Tortilla Soups at Chick-fil-A do contain milk.

Keep Simmering. Sometimes all your soup needs is a little more time on the stove. Allow your chicken tortilla soup to simmer uncovered for an extended period. The heat will help evaporate some of the liquid, naturally thickening the soup.

Turn To Refried Beans To Thicken And Boost The Flavor Of Your Taco Soup. If you're looking to upgrade your taco soup into a rich, creamy meal, you could turn to tried-and-true thickeners like cream cheese, heavy cream, flour, or corn starch.

Dilute, dilute, dilute. Chunkier soups, like black bean or lentil, tend to lean thick—and, it must be said, gloopy. To thin them out (and dial down the intense salinity), add more water or low-sodium stock while they're heating.